Spinach White Bean Pesto Toast
- 20 min
- β β¬2.06
- 2 servings
- Easy
white beans, baby spinach, and wholegrain bread: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- tree nuts
Equipment
- blender
- stove
Prepare
Drain white beans in a sieve
Drain white beans in a sieve, rinse and drain thoroughly. Rinse baby spinach and drain well; roughly chop any large leaves.
Cook
Peel garlic and mince finely
Peel garlic and mince finely; Wash and halve lemon Remove seeds; squeeze the juice from citrus fruit.
Blend baby spinach
Blend baby spinach, almonds, nutritional yeast, garlic, lemon juice, rapeseed oil until smooth. Add tap water a tablespoon at a time if needed until creamy.
Roughly mash white beans in a bowl with a fork
Roughly mash white beans in a bowl with a fork.
Season with iodised salt
Season with iodised salt, black pepper now and mix thoroughly before serving.
Cook wholegrain bread
Toast wholegrain bread in a dry pan over medium heat for 1β2 minutes per side until golden.
Serve white beans
Divide the prepared white beans over the toasted wholegrain bread. Serve open-faced, without a second bread slice.
Finish
Spoon over the sauce already made from baby spinach
Spoon over the sauce already made from baby spinach, almonds, nutritional yeast, garlic, lemon juice, rapeseed oil; do not make an additional batch.
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